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Chef caps in bangalore dating

Manu Chandra: raising the bar - Livemint

The East Village style fine dining restaurant, Toast & Tonic is yet another feather in the cap of celebrity chef Manu Chandra. - Issue Date: Sep. How the chef-restaurateur broke the rules, set the standards, and made power from a single decrepit point, grimy walls, torn uniforms. Enjoy Nightlife in Bangalore with this Travel Guide by GQ India. He's the chef at some of the best restaurants in the city and all-round man of good taste: “What I Don't forget to get a ladleful of their coconut chutney famed for its freshness, cap your meal off with some of the best filter . Dating · Marriage.

Perfect for the pregame. A true blue Bangalore nightlife experience, however, would be to languidly bring in the evening at your rooftop bar.

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Where to drink in Bangalore

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Blistering Barnacles on ft Road, Indiranagar will have you drinking like a local any time. Their signature drink is the Haddock Special, a potent cocktail that comes in an Old Monk bottle and will set you up for the night.

Step down a floor to Take 5 for some no-nonsense drinks, rock blaring from the speakers, and to watch a cloud of smoke hanging over its patrons get greyer as the evening slips into the night. No Bangalore nightlife experience is complete without a pilgrimage to The Humming Tree in Indiranagar. This live music venue is now an inextricable part of the local scene — drop in on any night and experience hipsters swaying to the sick flow of rapper, Smokey the Ghost or catch a poetry reading that will leave you moony-eyed for the rest of the evening.

If you just want to let out your inner Cardi B, head to the tried and tested Black Rabbit down the street where the pint sized dancefloor threatens to collapse under the weight of eager revellers every Saturday night. Thulping Ghee Rice and Roast Chicken at Empire at the end of the night is a complete cliche, but must be done just to check it off your bucket list. Sait, a loyal fan of this family run local business, still vouches for the chicken kebabs and their service.

Where to hang out in Bangalore Saturday night revelry result in lazy Sundays that find you a little, ahem, under the weather.

Every foodie is in for a big treat at this restaurant in Bangalore

Luckily, we have a solution: Spirits restored, head over to Church Street to experience a city geek favourite — rooting around the many second-hand bookstores that dot the street. Or just stop at Bookworm closer to the entrance of the street for less claustrophobic browsing.

Imagine how their guests are taken care of. Chandra in New York. Entrusted to build Olive Beach in Bengaluru insoon after Olive Bandra had begun making news for the first time for its food, the young chef de cuisine used his Mumbai experience to design his own kitchen, travelling to Alang, Gujarat, to scour the ship-breaking yards for second-hand equipment and customizing refrigerators.

Growing up with grandmothers who needed to be escorted to the Sarojini Nagar wet market, aunts who were fabulous cooks, retainers who tested his olfactory abilities, Chandra picked up early the essentiality of food in the fabric of life, as also its comforting powers. Click here for enlarge And not just at home. Some of the kids would hang out with him, and he would be instructing them on when to turn the kebabs, making chutneys, then sending out the food with one of the boys.

Oh, and he always cleaned up after, which made my mum happy. Chatting with some kids in Manipal, the talk turned to drugs and how this was the best place to score, and I felt this was not where I wanted to be. Besides giving Chandra his first hands-on experience at sourcing, shopping, prepping, cooking and serving meals for money, it convinced his family that his future did lie in chef school.

Chandra, also a gifted writer, has described the experience thus: Something told me that I was going to love this town. Halfway through the first year, a classmate urged Chandra to enter a seafood competition.

Sex workers to wear chef's cap this Durga Puja

And, much to my surprise, the cod got shortlisted. Ten seconds on each side was all it took to cook on parchment in a super-heated pan. I served it with a rice made with clove and coconut and the dehydrated fish skin and, I think, a fresh coriander oil. The judges loved it. The other contestants were doing some crazy stuff—the modernist trend was just taking root—so I was gobsmacked when I won.

The prize was an all-expense-paid apprenticeship in Oslo Norway. The experiential restaurants were doing incredible things.

Sex workers to wear chef's cap this Durga Puja

A plate would arrive with a hot emulsification of vanilla and honey and you would smell dessert but you would be eating scallops. In retrospect, however, it was the most liberating part of his formal education and an immediate differentiator in India. Click here for enlarge At the Olive Beach in Bengaluru, Chandra expanded the popular definition of Mediterranean as Italian to include takes on Moroccan—tagines made one of their early non-five star appearances—French, Greek, Basque and Turkish.

The Fatty Bao had Chandra adventuring in East Asia, introducing variations on the ramen and the bao, sexing up the massaman and amping up oysters with chorizo and a citrusy ponzu.

Food, for me, is an endless discovery trip. My chefs use The Flavor Bible: I also have a certain expertise with techniques and I marry the two. I like complexity, I like layering—adding Bengali panch phoron or the Kodava kachampuli or even fresh ajwain leaves to an unexpected dish.

That is what gets me trying new stuff. Because, unfortunately, the repertoire of supply chains is limited.

So we had to raise whatever was available with great technique: We braised the pork very slowly for six-and-a-half hours and then, before serving, reheated it gently: It just melted in the mouth. It has layers of complexity and flavours. It would be different if I was doing special menus. On a normal day, that may not be the case. But, in the run-up, what had Chandra really excited was koji, a yeast developed in Japan from rice inoculated with the spores of a mould Aspergillus oryzaewhich imparts an incomparable umami flavour to food.

Ironically, it is also from the very satisfied clients at these events—for events they are—that one of the most trenchant criticisms of Chandra arises. He is demonstrably brilliant, they say, so why is the food in his restaurants, even at Olive Beach, merely good? Among them is leading technology lawyer Rahul Matthan, who focuses his holidays around food and likes to end a working day abroad with a pre-booked dinner at a recommended restaurant, starred or otherwise.